Thai Black Sticky Rice Pudding is a conventional Thai dessert that’s favoured by upscale trendy Asian eating places for its hanging jet black color. It’s onerous to imagine you can also make one thing so scrumptious that’s essentially, made with simply rice, water and sugar!
Welcome again to THAI WEEK!
Welcome again to the ultimate instalment of THAI WEEK, per week the place I’m sharing 3 recipes to make your very personal Thai feast at residence!
Every so often, I love to do a recipe theme week. This week it’s THAI week, with three traditional recipes to make your very personal Thai feast at residence:
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Thai Yellow Curry – Made out of scratch, that is flavour you actually can’t purchase in a jar!
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Inexperienced Papaya Salad – Nice as facet, but substantial sufficient as a starter.
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Black Sticky Rice Pudding (this recipe) – Dessert!
Thai Black Sticky Rice Pudding
Black sticky rice is a sort of glutinous complete grain rice used to make desserts in Thailand and various different South-East Asian nations. It has an eye-popping, pure ink-black color, and when cooked has a nutty flavour with a creamy and sticky pudding-like texture.
Therefore the identify of this dish – Black Sticky Rice Pudding!
Whereas white sticky rice pudding would be the extra well-known Thai dessert, right here in Australia upmarket Thai and Trendy Asian eating places are inclined to favour black sticky rice, for its unique and crowd pleasing look. It’s not all seems although – it additionally has a greater flavour!
Identical to Western puddings, recent fruit and a creamy sauce are the proper equipment to finish the dessert. Sticky rice puddings are ceaselessly completed with good drizzle of coconut cream, and sliced tropical fruit of some type – normally juicy mango.
Wealthy however not cloying, and shining with the flavours of South-East Asia, that is the quintessential Thai dessert!
(PS. Regardless of the identify, glutinous rice is definitely gluten-free. It’s rice starch that’s chargeable for the stickiness. In reality, this dessert can be vegan, nut-free and lactose-free. This would possibly simply be the one dish everybody on the planet can fortunately get pleasure from!!! ??)
What you want to make Black Sticky Rice Pudding
At its easiest, you solely want sticky rice, sugar, salt and water to make a very scrumptious sticky rice pudding. Every part else simply makes it even higher, however remains to be completely optionally available!
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Sticky rice – Normally labelled “glutinous rice”, this rice turns into sticky when cooked which is what provides a creamy texture to this pudding. Black sticky rice has a beautiful nutty flavour already so we solely want water to prepare dinner it. See under for extra on sticky rice.
Discover it in Asian and Thai grocery shops, or on-line resembling right here and right here (Australia).
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Pandan leaves – Identified in English as screwpine, this can be a plant native to South-East Asia that appears just like a palm tree. The lengthy leaves are added to cooking for his or her coconut-like scent and flavour for each savoury and candy purposes – particularly muffins and desserts. Pandan can be utilized in powder kind, for wrapping issues (normally steamed or fried), or simply added complete into cooking liquids to infuse like we do on this rice pudding.
It’s bought recent and frozen in Asian shops and typically (??) at Harris Farms in Sydney & Queensland.
Can’t discover it? Go away it out. This dish remains to be price making with out it!
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Palm sugar – Extracted from palm bushes (wait, did the identify give it away??), this sugar is utilized in South East Asian cooking for its intense caramel sweetness. Substitute with brown sugar, ideally darkish brown sugar for higher flavour.
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Salt – A definite flavour in black rice pudding is a noticeable quantity of salt. It’s not a dominant style, like Salted Caramel. However you’ll be able to undoubtedly style it and it’s a lot wanted to steadiness the sweetness.
Non-compulsory toppings
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Coconut cream – That is used to drizzle on high of the completed dish for serving. It not solely provides a beautiful contact of wealthy coconut flavour but additionally provides a fairly visible flourish to an in any other case very black bowl of rice! Extremely really useful however not important.
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Coconut flakes – Evenly toasted for a garnish. That is optionally available!
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Recent fruit (not pictured above) – Asian tropical fruits are essentially the most genuine selection. I used mango – a traditional – however as a result of it’s not mango season, I simply used canned mangoes which as of late, are literally very, superb! Different fruits that might go brilliantly are papaya, lychees, longan, durian (!!!), mangosteen, dragonfruit and many others. If these are onerous to supply, summer season stone fruit, melons and even candy citrus fruits would even be completely pretty.
These toppings are purely optionally available. Black rice pudding is completely price making with no toppings in any respect!
Sticky Rice for Thai Black Sticky Rice Pudding
There are completely different types of black rice, a few of that are glutinous (sticky) and a few which aren’t (resembling Chinese language Forbidden Rice).
The black rice used to make Thai Sticky Rice Pudding is black glutinous rice. Glutinous rice turns into sticky when cooked, which is the consistency you want to make this shiny, creamy pudding. You gained’t get the identical end result with regular non-glutinous rice, no matter color.
Right here in Australia, the commonest black glutinous rice is from Thailand, although I perceive it’s additionally grown within the Philippines, Indonesian and different Asian international locations.
Discover it in Asian and Thai grocery shops, or on-line resembling right here and right here (Australia). It’s normally bought labelled as “glutinous rice”.
White Sticky Rice (optionally available)
Humorous because it sounds, along with black sticky rice the recipe additionally requires a small quantity of white sticky rice. Most Thai black sticky rice recipes name for a mixture of each black and white sticky rice as a result of white rice is stickier than black rice, which provides the rice pudding a thicker and creamier texture, whereas the black rice has extra flavour.
Nonetheless, I contemplate the white rice to be optionally available. This pudding nonetheless has a very pretty creamy texture even with out white rice. It’s simply barely higher with white rice!
The right way to make Thai Black Sticky Rice Pudding
It’s soooo straightforward! Soak → Simmer → Eat (psst! This components the perfect!?)
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Soak the rice for no less than 4 hours, or in a single day. This ensures that the rice cooks by evenly. In the event you skip this step, you’ll discover that the skin of the rice grains turns into overly gentle earlier than the within cooks by.
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Drain the rice and shake off extra water.
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Mix with water – Place rice in a small pot with water.
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Pandan leaves – Fold the pandan leaves so they are going to simply match contained in the pot. Then tie right into a knot. This breaks the fibres and releases extra flavour into the rice.
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Simmer for half-hour on low warmth, stirring virtually always for the final quarter-hour because it thickens to make sure the bottom doesn’t catch. The liquid will scale back and thicken because of the starch within the rice.
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Sugar – Add palm sugar and salt, then stir to dissolve. It is going to solely take round 30 seconds or so.
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Thickness – The black rice pudding ought to be thick, creamy and shiny as pictured above. Not stodgy and gluey! When spooned into serving bowls it ought to ooze gently, like good risotto.
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Serve – Ladle into bowls, then high with a drizzle of coconut cream (extremely really useful), toasted coconut flakes (really useful) and diced mango (a beautiful further, however completely optionally available), if utilizing.
That is what the consistency ought to be like – thick and creamy, not stodgy!
In case you’re questioning about my hierarchy of topping priorities (extremely really useful right down to completely optionally available), it’s as a result of this rice pudding is so tasty even unadorned that I assure you can be tempted to eat it plain, straight out of the pot.
It’s onerous to imagine that of a rice pudding simply made with rice, water and sugar, isn’t it?? However it’s true!
What to serve with Thai Black Sticky Rice
That is dessert! Lastly, a Thai dessert to share, after years of sharing Thai starters and fundamental dishes. ??
Along with the Thai Yellow Curry and Inexperienced Papaya Salad I shared earlier this week as a part of Thai Week, listed here are another Thai restaurant favourites to get you impressed:
And with that, Thai week is completed! I hope you loved it as a lot as I did creating, photographing, filming and … oh, who am I kidding? Everyone knows EATING the meals tops the checklist!
Acquired a request for the subsequent theme week?? Pop it within the feedback under! – Nagi
Watch methods to make it
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Thai Black Sticky Rice Pudding
Prep: 10 minutes
Cook dinner: 30 minutes
Rice soaking: 4 hrs
Complete: 4 hrs 40 minutes
Dessert
Asian, Thai
Servings5 – 6 individuals
Faucet or hover to scale
Recipe video above. Thai Black Sticky Rice Pudding is a conventional Thai dessert that’s favoured by upscale trendy Asian eating places for its hanging jet black color. It’s onerous to imagine you can also make one thing so scrumptious that’s essentially made with simply rice, water and sugar!
Directions
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Soak rice: Place each rices in a bowl and canopy with water (5cm / 2″ above). Soak for 4 hours (as much as 12 hours).
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Pressure the rice and add it to a small pot or giant saucepan.
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Pandan leaves: Add the knotted pandan leaves.
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Simmer half-hour: Add 4 cups of chilly water. Carry to boil. Flip range right down to low so it is simmering very gently (small, sluggish little bubbles). Simmer half-hour (no lid), stirring ceaselessly for the final quarter-hour and virtually always in direction of the top (so the bottom doesn’t catch).
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Consistency: Rice ought to be gentle / absolutely cooked by, water diminished, and sauce ought to be creamy not watery (starch from rice thickens water).
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Add sugar: Stir in sugar and salt till it dissolves (~20 seconds).
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Ladle into bowls – it ought to ooze slowly, not be runny nor so thick it stays in a mound, see video for consistency. (If it is too thick, add a contact of water and stir).
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Toppings: Combine coconut cream with salt. Drizzle onto rice pudding. High with toasted coconut and mango if utilizing. Serve instantly.
Recipe Notes:
White sticky rice – The white rice equal, doesn’t have similar nutty flavour as black rice however it’s stickier. So black pudding historically makes use of a mixture of each for the perfect consistency.
Regardless of the identify, glutinous rice incorporates NO gluten and this dish is gluten-free – to not point out vegan, nut-free and lactose-free!
No sticky rice? Sadly there isn’t any substitute. In the event you solely have unusual white rice, I’d suggest making this Rice Pudding as a substitute which is made with unusual white rice. Use the COCONUT model (word 1) and omit the cinnamon and raisins, add coconut cream and coconut flakes for topping + mango for Thai model.
2. Pandan leaves – Herbaceous plant that appears like palm bushes utilized in South East Asian cooking. Imparts a definite recent earthy flavour into dishes, there isn’t any substitute. They’re normally round 30 – 50cm / 12 – 20 ” in size.
To arrange simply fold as wanted so it matches into the pot, then tie a knot within the center to carry it collectively and launch a bit of additional flavour.
Offered recent and frozen in Asian shops and typically (??) at Harris Farms in Sydney & Queensland.
Finest substitute – Kaffir lime leaves. Barely completely different however distinctly South East Asian with comparable tones. Use 2, crush in hand and drop into water.
Don’t have both? Be beneficiant with the coconut cream topping. It provides hit of Asian flavour!
3. Palm sugar – Sugar extracted from palm bushes that has a beautiful caramel flavour. It is available in blocks, and must be grated utilizing a field grater so it’ll dissolve simply. Offered at giant grocery shops in Australia (Coles, Woolies, Harris Farms) and Asian shops.
Substitute with brown sugar, ideally darkish brown sugar for higher flavour.
“Loosely packed” means you spoon the grated sugar in however don’t push it right down to pack tightly.
4. Toasted coconut flakes – Unfold on tray and toast in an 180°C /350°F oven for five to eight minutes, stirring as soon as, till gentle golden brown.
Lifetime of Dozer
The second when Dozer found the fridge was stuffed with French cheese… (for care packages for my group going out shortly!)
And the second I realised it:
Undecided who was happier…